Spicy Chicken With Carrot and Herb Salad Recipe

Name: Spicy Chicken With Carrot and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; ¼ teaspoon ground cumin; 200 g chicken thigh fillets (trimmed of fat); cooking spray; 70 g low-fat yogurt (1/4 cup natural Greek style); 20 g Baby Spinach (leaves); 12 lemon (cut into wedges to serve); 60 g rice (Doongara specified 1/4 cup); 2 carrots (coarsely grated); ¼ cup coriander (fresh leaves); ¼ cup mint (fresh leaves); 125 g green beans (trimmed and sliced); 1 spring onion (finely chopped); 2 tablespoons orange juice (fresh); ground black pepper (fresh)

Servings: persons

½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
200 g chicken thigh fillets (trimmed of fat)
cooking spray
70 g low-fat yogurt (1/4 cup natural Greek style)
20 g Baby Spinach (leaves)
12 lemon (cut into wedges to serve)
60 g rice (Doongara specified 1/4 cup)
2 carrots (coarsely grated)
¼ cup coriander (fresh leaves)
¼ cup mint (fresh leaves)
125 g green beans (trimmed and sliced)
1 spring onion (finely chopped)
2 tablespoons orange juice (fresh)
ground black pepper (fresh)

1
Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
2
Preheat a barbecue grill to medium high.
3
Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
4
Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
5
CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
6
Add the orange juice and season with pepper and toss to combine.
7
Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ teaspoon ground coriander, ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, ¼ teaspoon ground cumin, and more.

Yes, Spicy Chicken With Carrot and Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Chicken With Carrot and Herb Salad

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